Coconut Pecan Frosting Vegan Recipes
COCONUT PECAN FROSTING II
This frosting is great on many cakes, not the least of which is German Chocolate Cake.
Provided by AUNT B
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g
COCONUT-PECAN FROSTING
Use this frosting on our Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch 3-layer cake
Number Of Ingredients 8
Steps:
- Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
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- Preheat the oven to 350 degrees Fahrenheit. Lightly grease three 8-inch cake pans and line the bottoms with parchment paper.
- If not already toasted, toast the pecans and coconut according to your preferred method: in the oven or on the stovetop.
- Once the cake layers and frosting are both cooled, assemble the cake by placing the bottom layer on a cake stand, spreading 1/3 of the frosting onto it, then repeating with the remaining layers and frosting. Decorate the top of the cake as desired (I used cocoa powder, roasted pecans and chocolate chips). The cake is best enjoyed at room temperature. It can be stored in the fridge for up to a week or so, but I recommend letting it come to room temperature before eating for the best taste and texture.
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- In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla. You'll want to make sure you are using soft coconut oil, which replicates softened butter.
- Next, slowly pour in powdered sugar, one cup at a time, while keeping your electric beaters going. You'll want to do this on low speed (so you don't have a powdered sugar tornado!). Frosting will start to get THICK. Once you have all the powdered sugar mixed in, slowly drizzle in your filtered water until you reach the desired consistency. Remember, coconut oil melts in the heat, so you'll want to ice your cake/cupcakes quickly and then pop them in the fridge to stiffen.
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